Makes
Ingredients
- 1 cup French green lentils
- 3 sprigs each sage rosemary, and thyme
- 1 bay leaf
- Kosher salt
- ¼ cup carrot diced
- ¼ cup fennel diced
- 2 tablespoons shallot minced
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper ground
- ⅓ cup olive oil
- 1 cup crumble feta cheese
- ½ cup parsley finely chopped
- 4 Sowbelly Butchery Lamb and Sweet Potato sausages cooked
Instructions
- Rinse lentils. Tie herbs together with kitchen twine. Combine 2 cups water, lentils, sage, rosemary, and thyme, and ½ teaspoon salt in a medium saucepan. Set pan over medium-high heat. When water boils, lower heat and simmer for 12 minutes.
- Add carrots and fennel and simmer until the lentils are tender, another 5–7 minutes. Remove herbs and drain lentils.
- Combine shallot, vinegar, lemon juice, mustard, ½ teaspoon salt, and pepper in a large bowl. Slowly whisk in oil. Add cooked lentils. Stir to combine and rest for 10 minutes. Add feta and parsley, toss, and serve with sausages.
